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This could be unexpected to many cooks, but I do not particularly enjoy of dal. There were just two versions that I enjoyed, and each were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with rich cream. But now a new fast-cooking dal has made it into my hall of fame. And the key? Blitzing it until perfectly creamy, then serving with baked pumpkin and moreish spiced nuts. It’s a revelation that’s now on my regular menu.

Citrus Lentils with Baked Pumpkin and Chilli Cashews

Prep 15 minutes
Cook 30 min
Serves 2

600g pumpkin cubes, cut into 1-centimeter pieces
1 tbsp light-tasting oil
Flaky sea salt
1 teaspoon ground cilantro
One tsp cumin powder
150 grams red lentils, rinsed well
One clove of garlic, peeled
½ teaspoon turmeric powder
Lime juice from 1-2 fruits, as preferred
One teaspoon butter
Chopped fresh coriander, to serve

For the Spiced Nuts

60g cashews
1 teaspoon light oil, or extra virgin olive oil
A quarter teaspoon red pepper flakes

Preheat the oven to 220C (200C fan)/425°F/mark 7. Place the diced pumpkin, oil, a teaspoon of salt, and the ground coriander and cumin spice into a roasting tin big enough to hold all the veg in one layer, and mix well to cover. Bake for 25-30 minutes, until tender and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic and the turmeric spice, and bring to a boil. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli flakes and a generous pinch of sea salt in a small baking tray. When the pumpkin has eight minutes left, pop the cashew tray in the oven alongside; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and season with citrus juice and sea salt to taste. You will need quite a lot of each: think of the dal as a completely blank canvas (I added the juice from two limes and I’m embarrassed to say how much seasoning!). Continue tweaking and sampling until you’re satisfied with the seasoning, then stir in the butter.

The last touch, which elevates this meal to the next stage, is to blitz the dal (and the garlic) in batches in a high-speed blender. Taste again – it should be just right.

Portion the lentils between two bowls, cover with the baked pumpkin and spiced nuts, scatter over the cilantro and enjoy warm with steamed rice and/or breads.